Cream of Celeriac with Spinach & Pancetta
Celeriac’s warty-Medusa-space alien appearance elicits curiosity in first-time shoppers, but they quickly fall in love once they try it. Find locally-grown celeriac at farmers markets and many grocers from early fall into winter.
Ingredients
½ cup pancetta, diced small
1 cup onion, diced medium
3 garlic cloves, chopped
2 ½ cups celeriac, diced large
1 cup potato, peeled and diced large
3 cups chicken stock or water
3 cups fresh winter spinach
1 cup heavy cream
Salt
Freshly ground pepper
Directions
Heat pancetta in a large saucepan over low-medium heat, stirring often until the fat begins to render out.
Continue to cook until pancetta just starts to brown. Add onion and garlic and saute over medium heat until onions are translucent.
Add celeriac, potatoes, and stock and bring to a boil. Reduce heat and simmer until celeriac is tender.
Add spinach and puree until smooth.
Return to pan and add cream, salt and pepper.
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